How to Make Short Rib Lasagna

A restaurant quality recipe in the comfort of your own home!

If you’re looking for a show-stopping, melt-in-your-mouth pasta dish that feels worthy of a Michelin-starred tasting menu, this Short Rib Lasagna is the definition of comfort-food luxury. This recipe layers tender, slow-braised beef short ribs, a silky homemade Mornay sauce, creamy ricotta, and rich Parmesan Reggiano into the kind of lasagna that transforms an ordinary weeknight into an unforgettable dining experience. Every bite is hearty, cheesy, deeply savory, and full of restaurant-quality depth — the type of dish that makes your kitchen smell like an upscale Italian steakhouse.

The magic starts with the short ribs. They’re seared until golden, then braised low and slow with aromatic celery, carrots, onions, red wine, tomatoes, and herbs until they literally fall apart. This creates a rich, velvety ragu that tastes like it simmered all day in a chef’s kitchen. Combine that with layers of creamy ricotta, nutmeg-kissed Parmesan, and a classic French Mornay sauce, and you’ve got a lasagna that’s bold, flavorful, and elevated enough for holidays, date nights, or special occasions.

What makes this lasagna truly standout is the balance of textures: the fork-tender short rib mixture meets silky pasta sheets, the ricotta adds richness without overpowering, and the white cheddar topping melts into a perfectly caramelized crust. It’s the kind of hearty, cheesy, indulgent meal that hits every note — savory, rich, comforting, and just a little bit fancy.

Whether you’re serving guests or treating your family, this short rib lasagna will absolutely steal the spotlight. It’s rugged, refined, and built on layers of flavor that make every slice feel luxurious. Save this recipe for when you want comfort food that tastes undeniably five-star.

Grocery List for the Short Rib Lasagna Recipe

Short Rib Mixture

• 1 cup diced celery
• 1 cup diced carrots
• 1 diced white onion
• 6 cloves minced garlic
• Bone-in or boneless beef short ribs
• Kosher salt
• Black pepper
• Garlic powder
• Olive oil
• Vegetable seasoning
• 1 tbsp tomato paste
• Canned diced tomatoes
• 1 cup beef broth
• 1/2 cup red wine
• Rosemary
• Bay leaves

Ricotta Mixture

• 1.5 cups ricotta
• Parsley
• Parmesan cheese
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.5 tsp nutmeg
• 1 egg

Mornay Sauce

• 6 tbsp butter
• 1 tbsp all-purpose flour
• Warm milk
• Parmesan cheese
• Pinch of salt
• 1 tsp pepper
• 1 tsp garlic powder

Cheeses and Other Lasagna Ingredients

• White cheddar cheese block
• Parmesan Reggiano
• Lasagna Noodles

Print Recipe

How to Make Short Rib Lasagna

Author: Patrick Lee

Difficulty: Intermediate Prep Time 20 mins Cook Time 5 hrs Rest Time 20 mins Total Time 5 hrs 40 mins

Servings: 8

Best Season: Suitable throughout the year

Description

This Michelin-worthy Short Rib Lasagna features slow-braised short ribs, creamy ricotta, a velvety Mornay sauce, and layers of cheesy, hearty goodness. The ultimate comfort-food upgrade.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Short Rib Mixture

• 1 cup diced celery
• 1 cup diced carrots
• 1 diced white onion
• 6 cloves minced garlic
• 1-2 lbs Bone-in or boneless beef short ribs
• Kosher salt
• Black pepper
• Garlic powder
• Olive oil
• Vegetable seasoning
• 1 tbsp tomato paste
• 28 oz Canned diced tomatoes
• 1 cup beef broth
• ¹⁄₂ cup red wine
• Rosemary
• Bay leaves

Ricotta Mixture

• 1.5 cups ricotta
• Parsley
• Parmesan cheese
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.5 tsp nutmeg
• 1 egg

Mornay Sauce

• 6 tbsp butter
• 1 tbsp all-purpose flour
• Warm milk
• Parmesan cheese
• Pinch of salt
• 1 tsp pepper
• 1 tsp garlic powder

Cheese and Additional Ingredients

• White cheddar cheese block
• Parmesan Reggiano
• Cooked Lasagna Noodles

Instructions

1. Let short ribs come to room temperature. Pat dry with paper towels for the perfect sear.
2. Season generously with salt, pepper, and garlic powder.
3. Heat olive oil in a Dutch oven. Once hot, sear the short ribs for 1–2 minutes on all sides until browned. Remove and set aside.
4. Add celery, carrots, and onions to the pot. Cook until translucent.
5. Deglaze with red wine and reduce slightly.
6. Add tomato paste and toast until deepened in color.
7. Stir in canned diced tomatoes, then add water to rinse the can into the pot.
8. Return short ribs to the pot and add beef broth, rosemary, and bay leaves.
9. Cover and bake at 300°F for 3–4 hours until the ribs fall apart.
10. Shred the short ribs and allow them to cool slightly.
11. Combine all ricotta mixture ingredients until smooth; set aside.
12. For the Mornay sauce: melt butter on medium-low, whisk in flour, and cook until lightly nutty. Slowly add warm milk while whisking until smooth.
13. Cook for 10 minutes until thickened. Season with salt, pepper, garlic powder, and nutmeg. Stir in Parmesan and remove from heat.
14. Assemble lasagna in this order:
15. Short rib mixture
16. Lasagna noodles
17. Ricotta mixture
18. Parmesan
19. Mornay sauce
20. Repeat layers
21. Finish with white cheddar on top
22. Cover with foil and bake at 375°F for 30 minutes.
23. Remove foil and bake an additional 30 minutes.
24. Broil 1–2 minutes for browning.
25. Let rest 15–20 minutes before slicing.
26. Garnish with fresh parsley. Serve and enjoy!

Keywords: short rib lasagna, braised short ribs, homemade lasagna, comfort food, beef lasagna, hearty dinner, Italian recipes, cheesy pasta, oven baked pasta, Michelin style recipe, short rib recipe, holiday dinner, special occasion recipes

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